Ingredients
3/4 cup melted butter
1 cup all-purpose flour
1 cup (1/2 inch) diced potatoes *see notes
1 cup (1/2 inch) diced celery
1 cup (1/2 inch) diced onion
1 cup (1/2 inch) diced green pepper
1 cup (1/2 inch) diced leeks
3/4 cup chopped clams, *canned or fresh
3/4 cup clam juice (from canned clams or purchased separately)
3/4 Tablespoon coarse ground black pepper
1 1/2 Tablespoons salt *see notes
3/4 Tablespoon whole thyme
6 bay leaves
1 teaspoon hot sauce (Tabasco recommended)
2 cups water
2 quarts half and half
Directions
1. Heat oven to 325 degrees F. Combine melted butter and flour in oven-proof container. Bake for 30 minutes. Meanwhile...
2. In large saucepan, combine remaining ingredients except half and half. Simmer until potatoes are thoroughly cooked (about 15 minutes).
3. Stir the butter-flour mixture into chowder and stir until thick. Mixture will be slightly less thick than cookie dough. Remove from heat and stir in half and half until blended.
4. Return to heat and warm to serving temperature, stirring occasionally. Serve immediately.
Makes 12 servings
Notes: If using canned clams, I would reduce the amount of salt to 1 Tablespoon. I used 2 (6.5 oz.) cans of clams which yielded 1 cup total, plus I had plenty of juice, too.
Also, my husband suggested adding an extra 1/2 cup of diced potatoes.
Adapted from Gastronomy, Inc. (printed in The Salt Lake Tribune)
Printed from mybiscuitsareburning.blogspot.com